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Well-fed boatswain salad with salmon and red caviar

"Hearty Bosun" Salad with Salmon and Salmon Roe

A salad with the bold flavor of seafood delicacies. This one is sure to win over anyone who loves seafood. Tender salmon, squid, and salmon roe—who could say no to such treats? It won't go unnoticed on a holiday table, and it'll disappear from the plates in no time.

Julia

Recipe author

Well-fed boatswain salad with salmon and red caviar

Composition / ingredients

Servings:

Salmon (lightly cured)

150

Eggs

Squid

Salmon roe

2.5

Parmesan

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 19 g

Fats 42 % 14 g

Carbohydrates 0 % 0 g

193 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

Gather the ingredients for the "Hearty Bosun" salad with salmon and salmon roe. If the squid is frozen, thaw it—you can do this at room temperature, but it's better to leave it in the fridge for a few hours.
Step 2:

Clean the squid inside and out, removing the skin and the thin membrane.
Step 3:

Drop the squid into boiling salted water. Once it returns to a boil, cook the squid over moderate heat for 2 minutes. Remove the squid and let it cool.
Step 4:

Cut the squid into thin strips.
Step 5:

Skin the salmon fillet and cut it into strips.
Step 6:

Hard-boil the eggs, cool, and peel them. Grate the eggs on the fine side of a box grater.
Step 7:

Lay a layer of salmon on a flat plate. You can brush the fish with mayonnaise if you like, but I chose not to, since salmon is rich enough on its own.
Step 8:

Spread the grated eggs as the next layer and smooth it down a bit. Add a little salt if you like.
Step 9:

Toss the squid with the mayonnaise.
Step 10:

Spread the squid on as the next layer.
Step 11:

Grate the Parmesan on the fine grater.
Step 12:

Spread the cheese over the top of the salad.
Step 13:

Garnish the salad with the salmon roe. Enjoy!

Beyond its great taste, this salad is genuinely good for you thanks to the seafood. It's all rich in easily digestible protein, plus healthy fatty acids and vitamins. Squid has a wide range of amino acids and contains no cholesterol. Salmon roe is especially prized for its high content of vitamins A, E, and D and folic acid. For tender squid, don't overcook it. If you do miss the window and overcook it, the fix is to keep boiling it for about 40 minutes—only then will the squid go tender again, though it will shrink noticeably. If you're making the salad ahead, it's best to add the salmon roe just before serving, so it keeps its fresh, glossy look.